CRANBERRY~SAVORY and SWEET
Cranberry is a flavor synonymous with the winter holiday season. This little crimson berry packed with health benefits, is a versatile addition to both savory and sweet dishes. My cranberry ~ orange relish sauce is the foundation to many recipes, as well as one of the easiest to prepare and incorporate into your menu planning. Cranberry Relish Sauce may also be used in and on biscuits, scones, Tea sandwiches, toast, crepes, yogurt, hot cereal, an accompaniment to cheeses, slushy’s and shakes, over ice cream, etc.
CRANBERRY ~ ORANGE RELISH SAUCE
INGREDIENTS: 12 OZ. Fresh Cranberries; 1 Cup fresh orange and 1 Cup Orange Juice or 11 OZ can Mandarin Oranges with the juice;
2 TBS. Sugar*; 1 Tsp. Ground Cinnamon; 1 Tsp. Ground Ginger,
Garnish- Zest of two Oranges, divided, set aside.
NOTES: Brown sugar or maple syrup may be substituted if desired. If a jelled consistency is preferred, add one .25 oz package of Knox Gelatin to the saucepan when cooking. Pour into small, cellophane lined loaf pan and cover with same. Allow to set in the refrigerator for several hours. When ready to serve, remove from the pan and slice to desired shape.
Place all ingredients into a saucepan. Cover. Over a medium heat bring to a boil. Stir occasionally to avoid the contents from sticking to the pan. Boil approximately ten minutes. When the cranberries pop, remove from the heat. Strain the contents into a bowl. Save the juice. Using the back of a spoon or masher, smash to desired consistency. Add the extra zest. Store in an airtight container in the refrigerator up to one week. Yield 2 Cups.
Add 1 to 3 TBS. to taste of Cranberry ~ Orange Relish Sauce to any vanilla, orange or lemon cake or Pound cake batter.
Thinly spread relish sauce may also be used as a topping.
ROASTED CINNAMON APPLES with CRANBERRY ~ ORANGE RELISH SAUCE
INGREDIENTS: 1 Granny Smith and 1 Macintosh Apple, Ground Cinnamon. 1 -2 TBS Cranberry ~Orange- Relish Sauce.
PREPARATION: Preheat oven to 350 degrees Fahrenheit. Place sliced apples on a foil lined rimmed cookie sheet. Sprinkle with ground cinnamon. Roast ten minutes or until tender to the tip of a sharp knife or fork tines. Remove from oven into a bowl. Add 1 to 2 Tablespoons of the cranberry ~ orange relish sauce. Smash to desired texture. Place in an airtight container in the refrigerator up to one week. Yield: 1 CUP
CRANBERRY ~ ORANGE PUDDING With Roasted Cinnamon Apples
1 and ¾ cups whole milk. (I use NONFAT LACTAID because it is full bodied and lower in calories)
2 large egg yolks; 1/3 cup granulated sugar; ¼ cup flour;
1 tsp. Nielsen Massey Madagascar Bourbon Vanilla Extract.
(Any pure vanilla extract will work but may not be as flavorful)
Zest of one orange, no white pith. Extra may be used for topping garnish.
PREPARATION: Place milk into a large saucepan. In a separate bowl whisk the egg yolks with ½ of the sugar. Add in the remaining sugar and flour. If too thick add one teaspoon at a time of milk, but not too much, only enough to blend. Add the orange zest and mixture to the stove pot. Over a medium heat bring to a boil and stir until the mixture thickens enough to coat the back of a spoon. See video.
Place a layer of the apple cranberry relish sauce mixture at the bottom of the serving bowl, ramekins or jars. Pour the hot pudding mixture on top. Cover with cellophane. Place into the refrigerator to set. May be prepared in advance and held for three days. Remove Cellophane. Garnish with additional orange zest and sugared cranberries, mint and or rosemary.
CRANBERRY ~ ORANGE TRIFLE LOAF
Prepare your favorite vanilla, white, yellow or pound cake batter, a mix or from scratch. Pour into a jellyroll or cake pan sprayed with PAM™ Baking spray and dusted with white granulated sugar. Add two heaping tablespoons of cranberry~orange relish sauce to the batter. Use the tines of a fork to swirl through the batter. Bake approximately 25 minutes until an inserted toothpick or cake tester comes out clean.
Remove from the oven and allow to the cake to cool.
Cranberry ~ Orange Whipped Cream
In a bowl place 2 cups of heavy cream, one tsp. of sugar, 1 tsp. Madagascar Bourbon Vanilla Extract and 2 Tbsp. of cranberry orange relish sauce. Whip at a high speed until soft peaks form.
Toasted Almonds and Coconut
Place slivered almond and Bakers Angel Coconut on a cookie sheet and roast in a 350- degree F oven for 10 to 12 minutes until golden brown. Remove and set aside.
In a large bowl place the cake broken up into pieces, whipped cream, toasted almonds and coconut. Using a spatula or large spoon mix all ingredients together.
Prepare a loaf pan lined with cellophane, extending over the sides. Press the cake mixture tightly into the pan. Cover and place into the freezer to set.
When ready to serve remove the cake from the loaf pan by lifting the cellophane and turning the cake onto a serving plate.
This trifle loaf is equally as delicious served as a frozen treat or at room temperature.
SUGARED CRANBERRIES and HERBS
1 Egg White; ½ Cup of Granulated Sugar.
2 Bowls; Slotted Spoon; Wire Rack; Parchment Paper.
Place a sheet of parchment paper on top of a wire rack.
Rinse and completely dry berries and herbs.
Place the egg white and sugar in separate bowls.
One at a time, dip the berries and herbs into the egg white.
Shake. Then dip and or roll into the sugar, coating all sides.
Shake off excess sugar. Place onto the parchment paper.
Allow all to dry at room temperature until completely dry.
Store in an airtight container away from light at room temperature.
Cranberry ~ Orange Scones with Cranberry Orange Relish Sauce and Lime Curd
Yields: 24 scones; Prep time: 25 minutes; Cook time: 20 minutes.
INGREDIENTS: 3 cups all-purpose flour; 2 tablespoons granulated sugar; 2 tablespoons baking powder; 1/2 teaspoon salt; 1/2 pound (1 cup) unsalted cold butter, diced; 1 1/2 cups half and half cream; 1 TBS Cranberry ~ Orange Relish (see Recipe above); 1 tablespoon pure vanilla extract, Madagascar Bourbon Vanilla if available; Alternative Ingredients (see below); Scone Wash (see below) Cinnamon Sugar (see below)
PREPARATION: Preheat oven to 350 degrees F.
In a large bowl, combine flour, sugar, baking powder, and salt together.
With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. Fold in your Alternative Ingredients of choice to the flour mixture.
Add half and half cream, cranberry ~ orange relish and vanilla extract to the mixture and blend until dough forms. DO NOT over mix the dough.
With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet.
Lightly brush the top of the scones a little of the half and half Scone Wash Cream. Sprinkle some cinnamon-sugar on top of each scone to taste.
Bake 20 to 25 minutes until lightly golden brown. Baking time will vary according to the size of your scone. Remove from oven to a wire rack. Scones are best served warm. Yields: 24 scones.
Alternative Ingredients To Taste:
Golden Raisins; Ground Ginger and Butterscotch Morsel Bits;
Semi-Sweet Chocolate Chips; Flavored extracts; Coconut Flakes; Dried Fruits
Herbs and Spices
1/2 cup half and half cream (for brushing top of scones)
1/4 cup granulated sugar; 1 or 2 tablespoons cinnamon, to taste. In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.
Text, recipes and Photos 2021 ©Ellen Easton
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.